|
Ingredients
|
For 4
|
For 100
|
|
Hard-boiled-egg
|
4
|
100
|
|
Haricot beans
|
225gms
|
5.65kg
|
|
Carrots
|
225gms
|
5.65kg
|
|
Turnip
|
115gms
|
2.8kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Butter
|
30gms
|
680gms
|
|
Refined flour
|
15gms
|
340gms
|
|
Tomatoes
|
225gms
|
5.65kg
|
Wash and soak beans overnight. Boil beans in the same water
with a few pieces of onion part of the butter, till tender. Drain but keep the
liquor. Slice carrots and turnip. Heat half the remaining butter and fry
carrots and turnip lightly. Add beans and blanched tomatoes and cook till
vegetables are tender. Heat butter and fry sliced onions. Add flour and brown.
Add beans liquor and simmer for 10 minutes. Add gravy and halved hard-boiled
eggs to vegetables. Bring to a boil stirring all the time.
